Why it works: Chicken and rice are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 4,769 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓
Chicken Broth with Rice
Ingredients
Directions
Prepare the rice
Boil the rice in water for 30 minutes.
Fill and seal
Fill jars or tin cans two-thirds full with rice and top with soup stock.
Partially seal glass jars or cap and tip tin cans.
Process
Process in a hot-water bath for 90 minutes, water-seal outfit for 75 minutes, 5-lb. steam-pressure outfit for 60 minutes, or pressure-cooker outfit for 45 minutes.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Chicken + ricetop 5% of all pairsSmell alikemoderateCooked together4,769 recipes
Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).
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Milk + buttertop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Rice + milktop 7% of all pairsSmell alikemoderateCooked together7,374 recipes
Shared aroma: 2-nonenal (fatty, green).
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Rice + peppertop 12% of all pairsSmell alikemoderateCooked together8,379 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
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Chicken + milktop 13% of all pairsSmell alikemoderateCooked together4,389 recipes
Shared aroma: 1-hexanal (fruit).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Rice
- Starch that softens and absorbs the stock, giving the finished contents body and a tender texture.
- Chicken soup stock
- Supplies the liquid and main savory flavor that the rice takes on during processing.
The step that matters
Processing time and method. Processing time depends on the method used, and the times given are not interchangeable. Too short a time can leave heat-resistant microbes alive, which risks spoilage or illness in sealed jars and cans.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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